Creative Cairns Cafe Menu
Oliver believes the cafe industry has a role to play in influencing food trends and at-home dining culture.
With this in mind, local and indigenous ingredients are deliciously and seamlessly wound into both the creative and familiar cafe menu items.
All Day Menu
GOOD MORNING VIETNAM GF & DF, PB Available
Turmeric & rice flour crepe, twice-cooked pork belly, paperbark smoked five-spice & bean sprouts. Served with Vietnamese style green papaya slaw & nước chấm sweet & sour sauce | 24.9
pork belly 24.9
tofu 24.9 PB
Pork Belly & Kimchi 29.4
Pork Belly & Spanner Crab 42.9
Bánh Xèo (pronounced “Bahn Say-yo”) is a Vietnamese street food favourite, showcasing the French influence in Vietnam!
HUEVOS RANCHEROS [ MEXICAN BEANS ] GF, DF & PB Available
Black eye beans, slow cooked with tomato & Mexican spices. Served in a cast-iron pan with two free-range eggs, spicy chorizo, blue corn tortilla chips, tomatillo salsa verde, smashed avocado, coriander & lime | 26.9
[Pronounced “Weh-vos Ran-chair-os”] This is a hearty breakfast with some familiar mexi-flavours. Tomatillo is an indigenous Mexican tomato that grows in a husk, and naturally a little sour & tart | GF, DF, PB available
PINA COLADA WAFFLE STACK PB & DF
Waffle stack, pineapple grilled with cinnamon, dehydrated pineapple, macadamia, mango & coconut dukkah, coconut caramel, coconut sorbet, & davidson plum dust | 24.9
Tropical Pina Colada flavours with loads of colour, flavour & texture, a decadent dish perfect to share for bressert (brekky-dessert).
Tropical Avocado Toast DF & PB, GF Available
Smashed avocado on toast with finger lime, a lemon myrtle, Mareeba dried mango, macadamia & shaved coconut dukkah, cherry tomato, coconut-based feta, Shichimi japanese pepper, coriander & chilli threads | 18.9
Add seared Queensland scallops, marinated in white soy & mirin | 32.9
Lush, yum. Marsh’s bacon & poached egg | 27.9 | The classic combo!
This is our indigenous & tropical ingredient focused avocado toast, an absolute flavour bomb with layers of flavour & textural components.
CHILLI CRAB OMELETTE
Crab claw meat (QLD Spanner Crab when available) and our famous fiendish chilli jam, inside a French-style rolled omelette, the Mad Baker sourdough, black tobiko, Yarra Valley salmon roe, chilli threads & Innisfail palm heart slaw | 36.0
Lunchtime? Goes well with a glass of the Rose.
LEMON MYRTLE EGGS BENEDICT
Two poached free-range eggs on Dino’s wood-fired ciabatta, wilted spinach & our lemon myrtle hollandaise. Served with your choice of protein.
Marsh’s bacon 24.9
Smoked salmon 27.9
Marsh’s ham-sliced-off-the-bone 24.9
Lemon Myrtle is endemic to Queensland, and has a citrus & lemongrass-like flavour which compliments hollandaise perfectly.
PAPERBARK SMOKED ROO-BEN SANDWICH
Based on the New York classic Rueben! Paperbark smoked & peppered Kangaroo, homemade sauerkraut, pickled cucumber, melted cheese, dijon mustard & mild chilli sauce | 19.9
Great with our smashed chats with red wine vinegar reduction 5.5
Very nice with a of Montepulciano 13.0
SALMON & ROCKET SALAD [Available after 11am] GF
A colourful salad for those perfect Cairns sunny days – Huon Smoked Salmon with rocket, Yarra Valley Salmon caviar, beetroot puree, pickled fennel, pickled red onion, baby capers, horseradish cream, crisp sweet potato, fresh dill | 28.9
TRUFFLE & TOFU TOASTIE
Mushroom, cashew & truffle pate, confit tofu with shitake salt, melted cheese, korean style soy pickled onions 15.9
Plant-based cheese + 1.0
Add mushrooms inside 5.5
BACON & EGG BREKKY BURGER
Fried Stockman’s free range egg, Marsh’s bacon, caramelised onion jam, tomato relish, rocket & garlic aioli | 14.9
Add smashed avocado + 3.0
Add lemon myrtle hollandaise + 3.0
BUILD YOUR OWN (Start here with eggs on toast)
Poached free range eggs wood-fired ciabatta toast, tobiko, seaweed salt | 11.9
Scrambled with an extra egg & cream +3.0
See the options below to build your own epic breakfast! | gluten-free bread +2.0
Extra ciabatta toast +2.5
|Adds & Sides
Poached egg | Lemon myrtle hollandaise | Garlic aioli | Chilli jam | 2.5
Marsh’s tablelands bacon 6.5 | Ham off-the-bone | 6.5
Side of kangaroo | Mushrooms with herbs & rose petals | Huon smoked salmon | 8.0
Side of avocado | Confit tofu with mushroom salt | Wilted spinach | our Kimchi | 4.5
Smashed chats with salt & red wine vinegar reduction -bowl to share 10.9 | or as a side | 5.5
Kids & Small Things
2 pieces of ciabatta with aioli & melted cheese | 8.9
Bowl of hand cut chat potato chips with garlic aioli | 10.9
Cheese & tomato passata toastie | 10.0
with Marsh’s Ham | 15.5
with Kimchi | 14.0
EGG ON TOAST
1 egg on 1 toast, salt & pepper | 6.9
Cakes & Pastries
Homely house-made cakes
Carrot cake with cream cheese icing | 11.9
Basque Cheesecake 8.5
Chocolate Brownie PB 6.0
Orange & Almond cake GF 9.9
Add Vanilla Gelati 3.0
Almond Croissant | 7.0
Danish | 6.5
Plain Croissant | 6.0
French Donut | 6.0
Cup 4.0 | Mug 5.0 | Take Away XL (3 shots) 7.0
sm or med 0.50 | lg 1.0
Bonsoy | Milklab Almond | Lactose Free | Oatly
FLAVOUR ADDS 0.50
House-made Coconut Caramel | Chocolate | Vanilla syrup
Pour-over | 8.0
Single origin made hand pour with Hario v60
Seasonal single origin coffee made with batch brewer | 4.0
Milkie + Doppio + Batchie | 10.0
With double espresso and Licks vanilla gelati 8.5 | make it a Mocha 9.0
Served tall with Licks vanilla gelati and chai syrup 8.5
Dessert in a glass – straight up vanilla gelati and double espresso 7.9
Served in a pot on milk 5.5 | Dirty Chai (with an add of espresso) 8.5
English Breakfast 4.0
Earl Grey 5.0
Japanese Gen Mai Cha 5.0
Chinese Oolong 5.0
Fruit Juice – Build Your Own | 8.5
Orange | Apple | Pineapple | Watermelon | Carrot | Celery
Ginger | Lemon | Lime | Mint
Barista suggestion = Orange + Apple + Watermelon + Ginger
Old School Milkshakes
Vanilla | Chocolate | Strawberry | Coconut Caramel …Regular 7.0 …Kids 3.5
Yellow Super Smoothie | GF, DF & PB
Frozen mango & banana, our tepache, turmeric, chia seeds & coconut milk topped with turmeric puffed corn | 10.0
Pineapple fermented for 3 days with cinnamon, anise & clove | 7.5
Sparkling mineral water
Yaru Mt Warning NSW | 500mL 5.5 | 1L 7.5
Mango Iced Tea
Classic, served with mint & lime | 7.0
Available after 10am
This is a handpicked list of small, passionate producers with a focus on sustainability & flavour balance. Full wine list coming soon!
PROSECCO, N.V. UMBERTO LUIGI DOMENICO
Named after the three brothers who own and run Bellenda winery in Veneto. Made from Glera grapes, this is a moreish & refreshing Prosecco at its best… Salute! 11.0 | 55.0
SAUVIGNON BLANC, 2020 SWINGING BRIDGE
Tom Ward makes seriously good cool climate wines on his family’s 100 year old farm in Australia’s highest altitude wine region at Orange, with fruit forward passionfruit & tropical fruits leaping out of the glass enjoy! 12.0 | 59.0
PINOT GRIGIO, 2019 GRAN SASSO
A fun filled refreshing Pinot Grigio from Italy’s Adriatic coast with grapefruit, peach, lemon and a little spice. Perfect for lunch time. 10.0 | 50.0
CINSAULT ROSE, 2021 SMALL FRY
Barossa Valley, SA
This is a cracker – straight Cinsault rose from the Organic and Biodynamic vineyard of Wayne & Suzi Ahrens. Bright but dense with flavour, unfined and unfiltered adds texture and length. This is a refreshing wine with echoes of Provence – rose petals and some herbal notes.
PINOT NOIR, 2021 KOERNER BROTHERS
Adelaide Hills, SA
Distinctly Pinot- light bodied, pretty, crisp and fresh. Follow the QR code for the WINE MAKING PROCESS 11.0 | 55.0
MONTEPULCIANO, 2019 S.C. PANNELL
Langhorne Creek, Mclaren Vale, SA
A trailblazer for innovation in Mclaren Vale, Steve Pannell champions not just Grenache but varieties from Portugal, Spain, Italy and Greece. Great with our Roo-ben. 13.0 | 65.0
MACALISTER TROPICAL ALE ‘Latitude 17’
640mL – brewed in Cairns, fruit driven | 19.0
MACALISTER PALE ALE ‘Cairns Pale’
640mL – brewed in Cairns, light & crisp | 19.0
BALTER ‘Captain Sensible’
375mL – refined malt undertones, vivacious hops notes | 8.0
COOPERS ‘Pale Ale’
Fruity floral characters, balanced with crisp bitterness 8.0
330mL bottle – full strength refreshing lager 8.0
CIDER | COCKTAILS | WHISKEY
Skybury coffee liqueur, double espresso | 18.0
Umberto Luigi Prosecco, fresh orange juice | 14.0
Our house made bloody mary mix, vodka, tomato juice, black salt | 17.0
Davidson plum gin, local finger lime syrup, elderflower, soda | 15.5
SPIKED ICED TEA
Tropical rum, mango, soda, lime, mint | 15.5
Double espresso, Skybury coffee liqueur, vanilla gelati | 14.5
MORE OF OUR SUPPLIERS & FRIENDS
STOCKMANS EGGS – Kairi
4th Generation egg farmers in the Tablelands.
MARSH BUTCHERS – Stratford
4th Generation Cairns butchers & farmers, with prized bacon.
CARNICORE – Portsmith
Family run meat supplier specialising in game & boutique meat.
DINO’S BREAD – Bungalow
2nd generation Italian wood-fired bakery & deli.
ANGELOS’ FINE FOODS – Bungalow
Yummy Italian wholesaler & deli.
OCEANWORLD – North Cairns
Family owned seafood supplier.
SIMON GEORGE & SONS – East coast QLD & NSW
4th Generation fruit and vegetable providores specialising in sourcing local produce.
CAIRNS MICROGREENS – Koah
Family run farm in Tablelands, growing boutique micro’s & herbs.
PALM HEARTS AUSTRALIA – Innisfail
Family run business that sends the asian delicacy to top restaurants in Australia and South East Asia.
TATTOOED SAILOR COFFEE ROASTERS – Bungalow
Our sister company roasts ethically sourced coffee, with a focus on community, quality & coffee education.
LICKS GALATI – Portsmith
Family run gelati producer, using many local & seasonal ingredients.
SKYBURY COFFEE FARM – Mareeba
Family owned & run Coffee and Papaya farm. Currently open for Lunch on weekdays.
SHAYLEE STRAWBERRY FARM – Atherton
Family owned & run Strawberry farm, worth a visit for their insanely delicious strawberry gelati.